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Thai corn cakes with pickled cucumbers

Name: Thai corn cakes with pickled cucumbers
Total time: 30 min
Ingredients: corn cobs 3 large, husks removed and kernels cut from cobs; lemongrass 1 stalk, tough outer leaf discarded and the rest roughly chopped; ginger grated to make 1 tbsp; green Thai curry paste 1-2 tbsp; egg 1; rice flour 200g; milk 3 tbsp; lime leaves 5, finely shredded; oil for frying; sweet chilli sauce to serve; cucumber ⅓; red onion ½, diced; rice wine vinegar 2 tbsp; caster sugar 2 tsp

30 minutes
serves 4 as a starter
Easy

Thai corn cakes are quick to whip up and make the best canapés or dinner-party starter. Using fresh corn makes all the difference. Serve with pickled cucumbers.

Published: December 19, 2014 at 2:33 pm

Ingredients

corn cobs 3 large, husks removed and kernels cut from cobs
lemongrass 1 stalk, tough outer leaf discarded and the rest roughly chopped
ginger grated to make 1 tbsp
green Thai curry paste 1-2 tbsp
egg 1
rice flour 200g
milk 3 tbsp
lime leaves 5, finely shredded
oil for frying
sweet chilli sauce to serve

PICKLED CUCUMBER

cucumber ⅓
red onion ½, diced
rice wine vinegar 2 tbsp
caster sugar 2 tsp

Method

Step 1

Tip half of the corn into a food processor with the lemongrass, ginger, curry paste, egg, rice flour and milk. Pulse to a paste, then scrape into a bowl and stir in the remaining corn and lime leaves and season.
Step 2

For the pickled cucumbers, halve the cucumber lengthways and scrape out the seeds using a teaspoon. Slice into half moons and mix with the onion, vinegar and sugar. Set aside for 20 minutes, stirring occasionally, before serving.
Step 3

To fry the fritters, heat 2cm oil in a big wok or deep frying pan. Spoon in tbsps of fritter batter and sizzle for about 2 minutes on each side until golden, crisp and cooked through. Pile onto paper-towel lined trays and keep warm in a low oven while you fry the rest. Serve hot with bowls of sweet chilli sauce and the pickled cucumber.